We are a full-service cutlery shop, offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories, knife skills and sharpening classes, and more. We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.
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I just bought a 940 right before they announced these, I wish I waited like a week lol
Also that 941 is stunning
Very helpful information to help equip our kitchen. Thank you so much!
Fake Benchmade = bargain. Real Benchmade = rip-off. Simple.
Got that one yesterday actually
The one with natural G 10 handles really pretty
Easy, the one I own, Morihei Hasimoto Honesuki Kaku Great piece of steel and edge 😎
Good choice!
2
kaiten mizu toishi ?
You know it!
How much does thinning cost on a gyuto
Hi Lawrence, it can really depend on how much work is needed but typically around $40-75.
@@bernalcutlery-sf very cool, thank you, might be hitting you up for that service soon. It'll give me a reason to drive to the city
Sure thing! We also accept mail-ins and you are welcome to email us some photos or video at [email protected] if you like us to take a look and provide a detailed quote.
Thanks good information 👍
Thank you for this just got me out of buying two fakes 😊
Glad to help!
What a grind man!!!
Nice work!!! Which type of flatstone you used after grinding wheel?
Hi, we used a couple in progression but the dark stone seen is a Jinzou Aoto whetstone. It's very versatile and can have a ranging grit between #2000-4000. bernalcutlery.com/products/jinzou-aoto-man-made-2000-4000-medium-fine-whetstone-w-natural-grit
Hi I found a 10 knife set in a wooden box that has Yokohama Masakane stamped into the blades. I can’t find any information about them but I know knives well enough to know they are very old can I send pictures and you tell me a little about them?
I'm just getting into kosher slaughter and we need natural stones. Any recommendations for an entry level stone or set?
Looks a lot like those sold at Karatsu Atsuhiro, is there any connection ?
Is that The Bourne Ultimatum
I don’t get it
WOW.. these are BEAUTIFUL!!! hope y'all still have some in stock.
We sure do, check them out here! bernalcutlery.com/products/k-sabatier-new-vintage-6-chef-nogent-cuisine-massi?_pos=2&_psq=vintage+6&_ss=e&_v=1.0
Beautiful I’d use that everyday 👍
That was great . I just bought one and had no idea . I can’t wait now . This is art . Also I like the in depth , if people want things simpler , they can go fk themselves.
Thanks Franck!
Is there actual benefits getting copper one over stainless or ?
The tinned copper ones seems to stay sharper longer but patina with use and possibly rust if not proper maintained and dried.
@@bernalcutlery-sf oukkidoukki thanks a lot🫡
Which one u pick one ofe these or new gestura spatula ?
That’s a tough choice! Gestura is better if you have larger hands or prefer a larger and traditional wooden handle. But I really like these ones because they are very thin and being a single piece of metal makes cleaning and storage nice!
@@bernalcutlery-sf yeah gestura look way better but verdier wins easiness.. Mby i pick easy route since i have allrdy knives & pans handwash 🤷🏼♀️
Im not yo handle guy usually but ashi yo hits different 😅
Good screech at the intro😉
I have a question if I may. How many quarters for a petty and slicer
Beautiful
I love jnats and coticules this video came in the perfect moment in time. I love honing on a rock that isn't man made
Waste of money man. Benchmade prices are obscene. No way! Good looking knife tho 😊
I use a very similar method to qualify a stone. I like to use a shirogami #1 knife and a Aogami super knife.
my brain hurts
1 looks like mazaki
Interesting finds there, i know the dual swan branded one, they’re still in production today. “Due Cigni” if you want to look them up 🍻
I’ll check it out!!
Wish it was on Amazon
Gracias!
Doesn’t make up for their ridiculous prices.
Just got it today my 5th opinel knife😂
Beautiful work😮
what is the price range?
$350-$950 depending on style, materials, etc.
What are the prices of all those beautiful knives?
$350-$950 depending on style, materials, etc.
Love to think that’s what he gets paid to do all day 😂😂
Lol those are stickers.
What side should the single bevel be on for a left handed knife ?
In the thumbnail each hand is holding its correct handedness. For a left handed knife the blade will be facing towards the left on the top side and towards the right from the bottom (ura) side.
@@bernalcutlery-sf thank you for taking time to reply ! oh yeah obviously 🤦♂️ 😂
to clarify 'toxic lines' are hard mineral inclusions that scratch the knife, they are not toxic from a health perspective.
You got it with the bright green chromium strop 👍
what's a kamehameha?
Tamahagane is the predecessor of the industrial carbon steels that have become essential for hand made Japanese knives. The trajectory of Japanese blade making technology and approaches to edged tools all draw directly from the unique properties of this steel. Tamahagane steel is easy to forge laminate where hard steel is supported by softer tougher iron or mild steel which has become an integral part of Japanese blade making. Tamahagane can be easily polished at high hardnesses, resulting in the techniques of fine finishing with naturally occurring Japanese stones that still informs Japanese sharpening. Simply put, without tamahagane Japanese smithing and blade making as we know it would not exist.
@@bernalcutlery-sf i see. so that why they can create thin and hard knives. I thought they just down to technique, but still uses the same material.